Hen N Waffles

*This recipe was created for servings. To adjust the serving quantity, enter a new yield ( to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Pastry flour 225 g
Sugar 30 g
Club House Sea Salt, French Mediterranean 2 g
Baking powder 7 g
Eggs, beaten 55 each
Buttermilk 340 g
Melted butter 112 g
Egg whites 85 each
Baking soda 3 g
Club House Basil Leaves 5 each
Golden Beetroot Salad
Golden Beets, julienned 6 each
Apples, julienned 2 each
Radishes, sliced 5 each
Baby watercress 1 cup
Salad Dressing
White wine vinegar 2 tbsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Balsamic Maple Bourbon Aioli
Garlic cloves 5 each
Egg yolks 2 each
Olive oil 250 mL
Lemon juice 15 mL
Maple syrup 1 tbsp
Balsamic glaze 1 tbsp
Bourbon 1 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Cornish Hen
Oil 1 cup
Thyme 3 sprig
Garlic cloves 3 each
Lemon, juiced and zested 1
Club House Basil Leaves 2 each
Parsley 2 sprig
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Club House La Grille Fiery Habanero & Roasted Garlic 1 tbsp
Cornish hens 4 each
Basil Foam
Water 1/2 cup
Basil fresh 1/2 cup
Soy lecithin powder 1 g
Parsley root, sliced 1 each
Fresh rosemary 1 sprig
Thyme 1 sprig
Oil 1/2 tsp


This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Humber Team 2: Samantha Simms, Victoria Simon, Dacyion Reid and Aldwin Dela Pena.

For the Hen N’ Waffles: Steep 3 Club House Basil Leaves in milk and cool down. Using muffin method; combine and sift together dry ingredients. Combine whole eggs, basil scented buttermilk and melted butter. Add the liquid to the dry ingredients and mix until combined. When combined, whip egg whites with sugar to make a meringue and whip until stiff peaks fold into batter, when fully incorporated, fold in chiffonade basil pieces. Grease waffle iron and pour batter, cook until golden brown.

For the Golden Beetroot Salad: Boil beet root in salted water and cool down and slice thinly. Using mandolin slice radishes and apples. Combine all ingredients for marinade and toss with beets, apples and watercress.

For the Balsamic Maple Bourbon Aioli: Crush garlic with Club House Sea Salt, French Mediterranean to a fine paste. Add yolks to robo coup and beat thoroughly. Add oil and a few drops at a time beating constantly. Add the lemon juice in half way and then continue adding oil until very thick and stiff. Next, add balsamic, maple and bourbon and beat for 5 more seconds.

For the Cornish Hens: Sauté garlic, lemon zest, thyme and basil to release the oils. Combine all ingredients. Section whole hens to produce 8 supreme cuts of breast. Toss with marinade and place in vacuum bags, using a sous vide machine, set temperature to 150F and immerse for 20-25 minutes on moist setting. When done, pat dry and place on tray. Next, place under salamander to crisp skin until golden brown, about 2 minutes.

For the Basil Foam: In deep container, add water, basil and lecithin, use immersion blender and mix until foamy.

For the Garnish: Toss and place in oven or salamander for 5 minutes.

For Serving: Plate waffle and top with Cornish hen. Finish with a side of golden beetroot salad and drizzle balsamic maple bourbon aioli.

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